St George WEOM7 A - Page 28

TEMPERATURE GUIDES
TEMPERATURE
GUIDE
APPROXIMATE
ROASTING
TIMES FOR MEAT,
POULTRY & FISH
TYPE OF CUSO
ETTM/G
NORMAL FNOE
METCTMEAT
ETIMKGOVEN
FNOE
BEEF Standing
Rib, Rolled Sirloin
60 mins 190,
1800
Bolar Blade,
Corner Topside
Fillet, Scotch fillet
40 mins 1900 1800
VEAL Shoulder
or leg (with bone
____________or rolled)
40-50
mins 1 900 1 800
LAMB
Leg, Shoulder, Loin or
Rolled 40-50 mins
1900 1800
PORK Leg Loin
90 mins
2300/1 900 2300/1900
*Pork Legs - Cook @ highest
temperature for first 20 minutes and reset
to lower
temperature until cooked.
______
TYPE OF
NORMAL
POULTRY/FISH
TIME/500g
OVEN FAN
OVEN
CHICKEN Whole or Pieces
30 mins/500g
1900 1800
DUCK
1.4 - 1.6kg
35 mins/500g
1900 1800
1.7
- 1.9kg
+ 35 mins extra 1900
1800
TURKEY
2.5 - 4.0kg
30 mins/500g 1900 1800
4.0
- 6.0kg
+ 35 mins extra 1900
1800
6.0 - 8.0kg
1900
1800
8.0 - 10.0k<g
__ _ _ _ _ _ 1900 1800
'Turkeys should
be wrapped in bacon fat and turned
during cooking.
FISH IWhole
or Fillets I10
mins/500g 11800
1700
*In Normal
Oven cover fish for 3/4 of the cooking
time to assist in retaining moisture.
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